Sesame Shrimp Scampi

• 8 cups ice water
• 3 tablespoons kosher salt
• 2 pounds large shrimp, peeled and deveined (about 50 shrimp)
• 12 ounces uncooked fettuccine
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/2 cup shiitake sesame vinaigrette (such as Annie's Naturals)
• 1 tablespoon peanut oil
• 1 1/2 teaspoons butter
• 3 garlic cloves, minced
• 1/4 cup chopped fresh basil
• 1 tablespoon sesame seeds, toasted

1. Combine 8 cups ice water and salt in a large bowl, stirring until salt dissolves. Add shrimp; cover and refrigerate 30 minutes. Drain shrimp; discard brine. Rinse and pat dry.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.
4. Heat oil in a large skillet over high heat. Add shrimp to pan; stir-fry 2 minutes. Add butter and garlic to pan; stir-fry 1 minute. Reduce heat to low. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in basil. Serve shrimp mixture over pasta; sprinkle with sesame seeds.

water, kosher salt, shrimp, fettuccine, water, cornstarch, shiitake sesame vinaigrette, peanut oil, butter, garlic, fresh basil, sesame seeds

Taken from www.myrecipes.com/recipe/sesame-shrimp-scampi (may not work)